Like soup, quiche is one of my favorite things to make when I have odds and ends left in the frig. This one was made with fresh herbs and broccoli from our garden. Can’t wait to use my own tomatoes.
One pie crust
4 eggs, beaten
3/4 cup cottage or ricotta cheese
1/2 cup milk
Sauteed baby Portobella mushrooms and broccoli
3 tablespoon chopped fresh herbs – basil, oregano, parsely
Cherry tomatoes for garnish
Salt and pepper to taste.
Preheat oven to 350
Prepare pie crust in a deep pie plate. Sautee’ broccoli and mushrooms until soft. Mix eggs, cottage cheese and milk thoroughly, add fresh herbs, salt and pepper. Add sauteed veggies to the pie plate, and pour egg mixture over them. Add sliced cherry tomatoes on top for color. Cover crust with foil or crust cover.
Bake for 5o minutes. Serve hot.
- Kale, Artichoke, & Ricotta Quiche (measuringspoons.wordpress.com)
- Italian Zucchini Quiche (ericasrecipes.com)
- Portobello mushroom and bacon quiche (harrietdmillard.wordpress.com)